Harvest time in Canada means vibrant autumn colours and a rich bounty of produce from gardens and farmers’ markets. Pumpkins, wild mushrooms, corn, apples, cabbages and cranberries are just some of the ingredients that go into these 75 great recipes that reflect new twists on our traditional fall fare. Features rich descriptions of food lore, origins of ingredients, tips, history and sources.

No matter what the weather, Canadians love to barbecue. From traditional classics like Butter-basted Rib-eye Steak to creative new dishes like Confit-style Salmon, The Canadian Barbecue Cookbook makes great, easy dishes and includes tips and snippets of barbecue lore.

Sonny Sung won a gold at the World Culinary Olympics more than once. Raised in Asia and trained in classic French and Italian cuisine, he is the executive chef of a highly successful restaurant. This cookbook features 75 of his best creations, from soups and appetizers to desserts, all with a quirky Asian, French and Italian twist.